Cherry Valley rewarded for continued success in China

15-04-2010 | | |
Cherry Valley rewarded for continued success in China

Cherry Valley Farm has won the Continued Commitment Award at 2009 Cathay Pacific China Business Awards.

Introduced in 2005, these annual awards are designed to acknowledge and celebrate UK business dynamism and success in Hong Kong and China.

Cherry Valley is the largest manufacturer of duck and duck value added products in the UK. The company was selected from a pool of entries reflecting a range of sectors including education, charity, manufacturing, professional services and technology. Their achievement was recognised by Cathay Pacific’s General Manager Europe Philippe de Gentile-Williams in an awards luncheon held at The Mandarin Oriental, London attended by leading business figures from the UK, Hong Kong and China.

One of 3 award categories, Cathay Pacific’s Continued Commitment Award recognises outstanding and continued commitment to Hong Kong and China, through past efforts or future projects, by an established UK-based company.

The judges were impressed by Cherry Valley’s long-standing commitment to training local professionals, developing local leadership and promoting the transfer of knowledge, says Cherry Valley. Currently Cherry Valley employs in excess of 3,500 people in its China operations.

Richard Bird, MD of Cherry Valley: “We are delighted and honoured to receive the Continued Commitment Award. Cherry Valley has a long-standing relationship – over 30 years – with Greater China, and our involvement with the region is deepening each year. We are committed to helping Greater China achieve the highest standards in terms of biosecurity, stock management and husbandry, health and safety, and environmental awareness. In addition, we are providing the market with a healthier eating option – a traditional Peking duck will have in excess of 35% fat, a Cherry Valley bird will have a fat level of less than 27%, a difference of 23%. The Cherry Valley duck converts its feed to meat rather than fat, which has both economic and social benefits for consumers of duck meat.”

Natalie Kinsley Freelance journalist